Food support provision in COVID-19 times: a mixed method study based in Greater Manchester

An insight into market and non-market alternative food networks in Czechia during Covid-19 and beyond

Introduction

The Covid-19 pandemic affected food systems in many countries and emphasized a lot of already existing social, economic and environmental agri-food problems. Alternative food networks (AFNs), praised for their ability to improve the food systems, were under stress, however, at the same time, the changed conditions may have opened new possibilities. In this paper we address the importance of AFNs during the pandemic and investigate how households have changed their participation in AFNs. Our research is novel by simultaneously focusing on both market and non-market AFNs which are often studied separately.

Methods

A representative questionnaire study of Czech households was carried out in Autumn 2021 to provide a case study of food and consumption behavior of the European country after several waves of Covid-19.

Results and discussion

Based on the responses of 515 participants, the results show that 68% of Czech households participate in some form of AFNs, be it shopping or food self-provisioning, i.e., non-market food procurement in the form of gardening. Focusing on the market AFNs, farmers' markets and farm gate sales are the most popular. Covid-19 and 2021 emerging economic pressures led to a decrease of consumption of organic food (22% of respondents) as well as fresh fruit and vegetables in general (10% of respondents) and a noticeable occurrence of food insecurity (18% of households). Based on these findings, the paper discusses the ability of AFNs to support food and nutritional resilience. Problems which may endanger market-oriented AFNs are discussed as well.

Conclusion

By addressing both market and non-market AFNs, the paper brings new knowledge into the food environment and agri-food policies research.

A critical exploration of the diets of UK disadvantaged communities to inform food systems transformation: a scoping review of qualitative literature using a social practice theory lens

The UK food system affects social, economic and natural environments and features escalating risk of food insecurity. Yet it should provide access to safe, nutritious, affordable food for all citizens. Disadvantaged UK communities [individuals and families at risk of food and housing insecurity, often culturally diverse] have often been conceptualised in terms of individual behaviour which may lead to findings and conclusions based on the need for individual change. Such communities face public health challenges and are often treated as powerless recipients of dietary and health initiatives or as 'choiceless' consumers within food supply chains. As transforming the UK food system has become a national priority, it is important a diverse range of evidence is used to support understanding of the diets of disadvantaged communities to inform food systems transformation research.A scoping review of UK peer reviewed qualitative literature published in MEDLINE, CINAHL Plus with Full Text, EMBASE, PsycINFO and Web of Science between January 2010 and May 2021 in English. Eligibility criteria were applied, a data extraction table summarised data from included studies, and synthesis using social practice theory was undertaken.Forty-five qualitative studies were reviewed, which included the views of 2,434 community members aged between 5 and 83. Studies used different measures to define disadvantage. Synthesis using social practice theory identified themes of food and dietary practices shaped by interactions between 'material factors' (e.g. transport, housing and money), 'meanings' (e.g. autonomy and independence), and 'competencies' (e.g. strategies to maximise food intake). These concepts are analysed and critiqued in the context of the wider literature to inform food systems transformation research.This review suggests to date, qualitative research into diets of UK disadvantaged communities provides diverse findings that mainly conceptualise disadvantage at an individual level. Whilst several studies provide excellent characterisations of individual experience, links to 'macro' processes such as supply chains are largely missing. Recommendations are made for future research to embrace transdisciplinary perspectives and utilise new tools (e.g., creative methods and good practice guides), and theories (e.g., assemblage) to better facilitate food systems transformation for disadvantaged communities.

The resilience and viability of farmers markets in the United States as an alternative food network: case studies from Michigan during the COVID-19 pandemic

This paper examines the resilience of farmers markets in Michigan to the system shock of the global COVID-19 pandemic, questioning how the response fits into market goals of food sovereignty. Adapting to shifting public health recommendations and uncertainty, managers implemented new policies to create a safe shopping experience and expand food access. As consumers directed their shopping to farmers markets looking for safer outdoor shopping, local products, and foods in short supply at grocery stores, market sales skyrocketed with vendors reporting selling more than ever before, but the longevity of this change remains unclear. Our data collected via semi-structured interviews with market managers and vendors, and survey data from customers from 2020 to 21, suggest that despite the widespread impact of COVID-19, there is not sufficient evidence consumers will continue to shop at farmers markets at the rates they did in 2020-21. Furthermore, reasons consumers flocked to farmers markets do not align with market priorities for increased food sovereignty, as increased sales alone are not a sufficient driver for this goal. We question how markets can contribute to broader sustainability goals or serve as alternatives to capitalist and industrial modes of agricultural production, problematizing the role of markets in the food sovereignty movement.

The COVID-19 pandemic and food assistance organizations' responses in New York's Capital District

This research examines the impact of COVID-19 on food security in New York state and the innovative approaches employed by food assistance organizations to help address the changing and increasing demand for their services from March 2020 to May 2021. We examine the case study of New York's Capital District region through a qualitative approach. We find that there was a sharp increase in utilization of emergency services during spring of 2020, which tapered off in the summer and fall of 2020 but remained above the levels of need seen the previous year. Food assistance organizations quickly adapted to the increased demand for their services and changing conditions to reduce gaps in local food distribution chains: They reorganized and tapped into new sources for volunteers, networked with public and private organizations, and coordinated work with other regional food pantries for maximum impact. The flexibility of food assistance organizations to address the disruptions brought about by the COVID-19 pandemic highlights their critical roles in the U.S. food security environment. While organizations are aware of their shortcomings, constraints, and overall role in the American food system, the majority also expressed that the pandemic presented an opportunity to treat a complex problem together and to enact change. Several stakeholders also shared their hope that strengthening their networks and innovations may facilitate post-pandemic recovery, bring about systemic changes to address root causes of food insecurity, and better serve the communities most vulnerable to hunger and service disruptions.

Yield of summer maize hybrids with different growth duration determined by light and temperature resource use efficiency from silking to physiological maturity stage

In order to explore the physiological mechanism of different yield of summer maize (Zea mays L.) hybrids with different growth duration, a field experiment was conducted to study the growth stage, leaf photosynthetic characteristics, dry matter accumulation (DMA), transport and distribution characteristics and yield of the early maturity hybrid Denghai 518 (DH518) and the mid-late maturity hybrid Denghai 605 (DH605) from 2017 to 2021. The results showed that the yield of DH605 was significantly higher than that of DH518. The growth period of DH518 was 7-10 days shorter and the days of the growth stage of the sowing-silking stage (R1) were 5-6 days shorter compared to that of DH605. The contribution to grain dry matter by leaf and stalk dry matter remobilization (DMRC) of DH518 was significantly higher than that of DH605. There was a significant negative correlation between pre-silking growth days and harvest index (HI). The ¹³C distribution to grains of DH518 was significantly higher than that of DH605, and the HI and the corresponding contribution of HI to yield was also higher than that of DH605. The light and temperature resource use efficiency from silking to physiological maturity stage of DH605 was significantly higher than that of DH518. The yield per GDD of DH605 increased by 7.25% than that of DH518. At post-silking, the duration of higher leaf area index (DLAI) (>56 days) and active photosynthesis duration (APD) (>50 days) of DH605 were longer compared with that of DH518, and the average plant growth rate was 7.15% higher than that of DH518, which significantly increased the DMA of DH605. Therefore, the significant reduction of DH518 yield compared with DH605 was not due to the shortening of the growth stage of sowing-R1, but the lower light and temperature resource use efficiency from silking to physiological maturity stage.

Fighting Food Waste by Law: Making Sense of the Chinese Approach

The Standing Committee of the National People's Congress adopted the Anti-food Waste Law of the People's Republic of China in April 2021 to guarantee grain security, conserve resources, and protect the environment. We pursue three research questions: Why has China implemented a law with sanctions to reduce food waste, and why now? Why does the law target the catering industry? To answer these questions, we collected primary data through semi-structured interviews with government officials, as well as secondary data through recorded interviews available online with officials of the Legislative Affairs Commission of the Standing Committee of the National People's Congress (NPCSC) and food waste activists, as well as NPCSC conference reports. We find a legal approach with sanctions was necessary since cultural aspects, specifically conventional Chinese dining habits and pop culture, are difficult to regulate through instruments without sanctions. In addition, we find the Chinese law focuses on the catering industry for a few reasons: (1) More waste is generated by the catering industry than households, (2) waste from the catering industry is easier to monitor than household waste, and (3) this was a response to citizen requests collected during the Anti-food Waste Law public consultation process.

Food Supply Chain Shocks and the Pivot Toward Local: Lessons From the Global Pandemic

Studies of how consumers acquired food provisions during the COVID-19 lockdown indicate that some US consumers and institutional provisioners pivoted to locally produced food. In some locations local food system organizations, along with state governments, created the infrastructure to enable this pivot. Research on this phenomenon—what we call “the local pivot”—has been extensive. However, evidence collected so far has mostly been reports of case studies looking at particular communities. Using Google Trends and Twitter data, we examine whether “the local pivot” was evident as a general trend in the US during the depth of the COVID-19 food supply crisis in 2020, and whether places with high local food infrastructure allowed more people to pivot to local food provisioning. Our Google Trends analysis indicated a temporary rise in searches for local food. However, we found very little discussion of local food systems on Twitter. We then compared three states with a “high,” “medium,” and “low” local food infrastructure based on the Union of Concerned Scientists rankings. We found a weak but positive relationship between places that were classified as high local food system infrastructure and a pivot toward local food reflected on Twitter. We did, however, find strong support for local restaurant businesses during this period on Twitter, although this support did not necessarily reflect a local food system pivot. We acknowledge that Twitter results are not generalizable to the entire population: local food system actors may not be using Twitter in their interactions, so Twitter activity may not reflect local food system activity in general, or COVID food sourcing behavior in particular. However, our results do indicate the need for more research on whether or not the evidence of a pivot to local food systems during COVID in the United States reflected a larger national movement or occurred in just a few scattered communities. Further research on this topic can help ascertain the ability of local food system infrastructure to provide a resilient response to future global food supply chain crises.

Food support provision in COVID-19 times: Organizational data from Greater Manchester

The dataset presented in this paper contains information on 55 food support providers active in Greater Manchester during the COVID-19 crisis. Survey data were collected in June 2020 to obtain standardized information on the obstacles, needs, and prospects of the food support providers of the region immediately after the first COVID-19 wave. Although the sample is mainly composed of food banks, it also includes other providers such as food pantries, food clubs and meal providers. The data allows to draw some preliminary conclusions on the emergency response put in place and to highlight the most common difficulties faced by the organizations. To this purpose, the dataset contains variables that capture information related (i) to the impact of COVID-19 on organizational procedures and management, and (ii) to the characteristics of different food support provider before the COVID-19 outbreak.